Having vegetarian does not mean you're stuck with salads, three-veg steamed to death and fifty ways to cook potatoes. Here are my favourite fuss-free vegetarian recipes that can be made any day of the week. So enjoy, experiment and eat, eat, eat.
Warning: Be aware of chillies on the menu...

Saturday, January 15, 2011

Made with Methi

Checking out what was what on the fresh herb shelves at the Asian vegetable shop in Dandenong Plaza, saw fenugreek leaves. Bought a bunch a home, then searched the web on what to do with it as Sri Lankans cook with fenugreek seed but not the leaves.

Apparently, fenugreek leaves or methi is so popular in Indian cooking, there are entire web sites dedicated to this herb. So guess I’ll have to buy a few more bunches and try out some more dishes. In the meantime, this is one cobbled together from three or four different recipes on the web for Aloo Methi aka potatoes with fenugreek leaves

To hot oil, added cumin seeds, then curry leaves and broken dried chillies. Next added the onion, which was fried until translucent. After that, added chopped fenugreek leaves and fried for a few minutes, then the put in the rest of the spices with the cubed potatoes. Stir-fried until the potatoes were well-coated for about 5-10 minutes.